Rural Missouri - July 2013 - (Page 21)

H E A R T H & H O M E Grand Prize — Appetizer Cowboy Caviar KEEP IT COOL I n February, we invited readers to enter their best microwave or no-cook recipes in our “Keep It Cool” Recipe Contest. We wanted you to think about preparing favorite summer recipes without heating up your home during the hottest months of the year. We received more than 600 entries from readers who chose to share their best appetizer, side dish, salad, main dish and dessert recipes with us. With the help of culinary students at Victory Trade School in Springfield, the favorites were narrowed down to those the aspiring chefs felt were the winning entries in each category. Thanks to our contest sponsor, Associated Electric Cooperative, each winner receives $100 and a copy of our cookbook, “From the Heart of Rural Missouri.” The judges also were asked to choose the top recipe from the final five — what they considered to be the best of the best — and that winner receives an additional $500. Congratulations to our winners! • $600 grand prize winner — Appetizer Cowboy Caviar / Cindy Baker Cuivre River Electric Cooperative • $100 prize winner — Salad 5-Cup Salad / Joan Eacret Farmers’ Electric Cooperative • $100 prize winner — Side dish Cashew Rice / Deborah Jones Cuivre River Electric Cooperative • $100 prize winner — Main dish Yummy Chicken Strips / Mary Miller Lewis County Rural Electric Cooperative • $100 prize winner — Dessert Quick ‘N’ Easy Cheesecake / Jane Simmons SEMO Electric Cooperative Take control of your summer electric bill with these winning recipes from our readers Cowboy Caviar This no-cook appetizer recipe is as easy as they come, according to grand prize winner Cindy Baker. The Cuivre River Electric member says the recipe was shared with her by a lady she attended church with when she lived in Oklahoma 15 years ago. “It’s a family, as well as church potluck, favorite around here,” says Cindy. “There’s always an empty bowl to take home.” She adds it’s the mix of tangy flavors that make this so delicious. Want to mix things up? Cindy says to swap black beans for the black-eyed peas. 1/2 tablespoon sugar 1/2 teaspoon salt 1/3 bottle zesty Italian salad dressing Tortilla chips 2 15-ounce cans black-eyed peas 1 11-ounce can shoepeg corn 1 10-ounce can Rotel tomatoes 2 small onions, chopped 1 jalapéno, seeded and chopped 1/2 green pepper, seeded and chopped 1 tablespoon minced garlic 1-1/2 teaspoons cumin Victory Trade School culinary student Jason Hegstrom said the simple originality of this recipe and the fact that all you have to do is “stir these ingredients up and chill it” made this a winner for him. Student Scott Arthur added, “The name alone drew me in. And it’s a nice, fresh-tasting entry. It was easily our overall favorite from all the first-place winners. We made a big batch so we could eat more than a sample!” Rinse the black-eyed peas and corn; drain well. In a large bowl, stir together all of the ingredients except the zesty Italian salad dressing. Once ingredients have been stirred to combine, add the salad dressing. Chill for at least 6 hours before serving with tortilla chips. Follow us on Pinterest at, where we’re pinning delicious recipes, crafts projects, gardening tips, do-it-yourself projects and energy-saving tips. JULY 2013 21

Table of Contents for the Digital Edition of Rural Missouri - July 2013

Rural Missouri - July 2013
That old-time religion
Natural nest
Long-distance lead
Out of the Way Eats
Hearth and Home
Keep it cool
On the banks of Bull Shoals
Retro renovations
Infamous ancestry
Around Missouri

Rural Missouri - July 2013